So, it’s the middle of the summer, 100 degrees outside, but you are still craving a little comfort food for breakfast. And what is my go to comfort food? Pumpkin! When its the fall, pumpkin bread, pumpkin oatmeal, pumpkin anything is cooking in my kitchen! I am so obsessed with pumpkin that I always try to keep at least 3-4 cans of pure pumpkin in my cupboard at all times (year round).
I like to keep those cans of pumpkin, just in case, so I can satisfy a pumpkin craving right when it hits! And that’s exactly what happened! Mid-summer, I was missing that yummy pumpkin flavor, all spiced up with cinnamon and nutmeg. So I took matters into my own hands and made some Baked Pumpkin Doughnuts! These doughnuts are so satisfying and made with whole wheat flour, so they sneak in a little added fiber!
I’ll admit, for this recipe you will need a little bit of baking hardware. Specifically, a doughnut pan (I have the Norpro pan and love it)! I had been yearning for a doughnut pan for WEEKS, and then my great boyfriend bought me one and sent it to me! Needless to say, the next day I made these doughnuts. Soft and warm with a hint of spice! They are not overly sweet, so these would be great for breakfast or a snack!
Question of the Day: What are some of your favorite comfort foods during the summer-time?
Baked Pumpkin Doughnuts
Ingredients
- 1/2 cup (75 g) whole wheat pastry flour
- 1/2 cup (75 g) cake flour
- 1.5 teaspoon baking powder
- Dash of nutmeg
- 1/2 teaspoon cinnamon
- pinch salt
- 1/4 cup cane sugar
- 1 tablespoon canola oil
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla
- 4 tablespoon pumpkin
- 4 T powdered sugar
- 1 T milk
- 1 T maple syrup
